EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)
Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!
Provided by Samira
Categories Breakfast Condiment Dessert Side
Time 7m
Number Of Ingredients 3
Steps:
- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g
MIXED BERRY COMPOTE
Steps:
- Add all of the ingredients to a small saucepan. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash up the fruit as your stirring with the back of your spoon.
- Mash up the fruit as your stirring with the back of your spoon. Serve with french toast, cheesecake, pancakes, ice cream, yogurt, toast or waffles.
Nutrition Facts : Calories 34 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MIXED BERRY COMPOTE
A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.
Provided by Nathan Plesnicher
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in brandy in a small bowl and set aside.
- Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g
MIXED BERRY COMPOTE
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min
Categories Sauce Berry Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
COMPOTE WITH FROZEN BERRIES
Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.
Provided by NicMG123
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
- Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 17.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 5.9 mg, Sugar 14.3 g
MIXED BERRY COMPOTE
Make and share this Mixed Berry Compote recipe from Food.com.
Provided by Abby Girl
Categories Raspberries
Time 15m
Yield 3 cup
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
- Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
ROASTED MIXED BERRY COMPOTE
Steps:
- Preheat the oven to 450 degrees F.
- Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
- Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
- Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.
BERRY COMPOTE TOPPING
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
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EASY MIXED BERRY COMPOTE - A BAKING JOURNEY
From abakingjourney.com
5/5 (11)Total Time 20 minsCategory Breakfast, Dessert, SauceCalories 43 per serving
- Place the Mixed Berries, Lemon Juice and Brown Sugar in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes with the lid on.
- Remove the lid and leave to cook for another 10 to 15 minutes. The fruits should have reduced but still be chunky.
- Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks or in the freezer in a plastic container or freezing bag for a few months.
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